Baked Crispy Chicken with Caramelized Onions & Tomatoes

For the onion mixture:
Heat olive oil in a large skillet set over medium heat. Add onions, cover pan and cook, stirring occasionally, until onions are deep golden brown, 40–45 minutes. While cooking, add water as necessary, a few tablespoons at a time, to prevent onions from burning and drying out. (Be sure that all of the water is absorbed before adding other ingredients.)

Season with salt and pepper. Add garlic, balsamic vinegar and oregano, and cook for 1 minute. Stir in tomatoes and parsley. Cook until heated through, 2–3 minutes.

While the onions are cooking, prepare the chicken.

For the chicken:
Preheat oven to 400ºF. Lightly coat a baking sheet with cooking spray. Coat cut chicken breasts with olive oil.

In a shallow dish, stir together breadcrumbs, Parmesan cheese and pepper. Dredge each chicken breast in the breadcrumb mixture, coating both sides. Place the prepared baking sheet in the preheated oven for 10 minutes. Transfer the chicken to the hot baking sheet and return to the oven. Cook until golden brown on the bottom, about 15 minutes. Turn over the chicken breasts and cook for an additional 5 minutes, or until the chicken breasts are just cooked through.

Serve with the caramelized onion mixture.